Tubu Choerim

(Korean spicy tofu)

This is a great way to give tofu lots of flavor and a spicy kick. Serve as part of an assortment of Korean banchan side dishes. Or pair with rice and a simple steamed vegetable for a healthy vegetarian meal.

4-6 servings

Firm tofu, cut into 1/2-inch slices -- 1 pound
Oil -- 3 tablespoons
Soy sauce -- 1/4 cup
Water -- 1/4 cup
Scallions, cut into 1-inch pieces -- 4
Garlic, minced -- 1-2 cloves
Korean red chile flakes -- 1-3 teaspoons

Method

Pat the tofu dry with paper towels. Heat oil in a skillet over medium-high flame. Brown the tofu on both sides in the hot oil and remove to a plate.
Mix remaining ingredients together in a bowl. Pour 1/4 of the sauce into a small saucepan. Place a single layer over tofu in the saucepan and top with another 1/4 of the sauce. Continue layering tofu and sauce until it has all been used up.
Set the saucepan over medium-high flame and bring to a boil. Cover tightly, reduce heat to low and simmer for 10-15 minutes.
Remove from heat and set aside for another 10 minutes to allow the tofu to rest and the flavor to be absorbed. Serve hot or at room temperature.